When my friend Debby and I were college roommates, we'd wake up hungry after the occasional (or semi-frequent?) night of too much drinking. Debby would phone in a Hawaiian pizza for delivery. A short time ago, she said I should create a dish for her on the blog, something salty and sweet.
So this one's for Debby: on this Easter Sunday I skipped roasting a whole ham and made a Hawaiian pizza, which is topped with ham and pineapple. I threw on some grape tomatoes for a quick roast on top because Debby loves tomatoes, and a few pepperoni strips for good measure. Have a slice with some beer!
The dough recipe makes 6 small pizzas. Not feeding a frat party? Throw some dough balls in the freezer for when the next craving hits. That's 4 pizzas in the making in my freezer.
Easter Ham & Pineapple Pizza, a.k.a "The Debby"
Adapted from Peter Reinhart's Pizza Napoletana from The Bread Baker's Apprentice
I'm too lazy to type out that recipe, but you can find it all over the Web, including here. It's also in my archives somewhere from a Daring Bakers challenge. I recommend bread flour and using the optional olive oil.
Like the recipe says, less is more when it comes to pizza toppings. Weigh it down, and it'll cook unevenly, stick to your pizza peel, or make a mess on your pizza stone.
Follow that recipe and use these toppings to make "The Debby." No need to measure, really. Eyeball it.
- Mound of shredded mozzarella
- Tomato sauce (use very little, like a few tablespoons on each pizza)
- Ham slices
- Pineapple chunks
- Pepperoni slices, cut in strips
- Grape tomatoes
- Chopped herbs, like oregano or basil